Appetizers / Soups / Salads

Coconut Curry Vegetable Soup is for Soup.

Coconut Curry Vegetable Soup takes 10 minutes to prepare.

Coconut Curry Vegetable Soup takes 30 minutes to cook.

Coconut Curry Vegetable Soup makes 5 servings.

The ingredients for Coconut Curry Vegetable Soup are:

Butternut Squash, 1 cup, cubes
Spaghetti Squash, 1 cup
Carrots, raw, .75 cup, grated
Onions, raw, 1 medium, chopped coarsely (2-1/2" dia)
Curry powder, 1 tbsp
Haiku Coconut Milk, 1 cup
Spinach, frozen, 1 cup
*Clove of Garlic, 1 serving
Water, 1 cup or to taste. Could alternatively use broth (8 fl oz)
Salt and chili flakes to taste

Here is how you make Coconut Curry Vegetable Soup:

Saute onion, then add chopped garlic, shortly followed by curry powder. After a few minutes add all vegetables and stir till they are coated. After cooking for a few minutes pour in coconut milk and simmer till vegetables are cooked and flavours are melded. Add salt and chili flakes to taste. Remove from stove, cool slightly and blitz till you reach a desired consistency. Various veggies can be substituted, depending on what you have in the fridge. Serving Size: Makes about 5 cupsNumber of Servings: 5Recipe submitted by SparkPeople user SILVERBALL.

The nutritional information for Coconut Curry Vegetable Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 111.5

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 64.1 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 4.1 g
• Protein: 2.8 g

The dietary needs meet for Coconut Curry Vegetable Soup is Vegan